Bakery-Style Baguettes with Poolish

Directions

1. 1

   Dissolve the new yeast in water and add the poolish and sugar. Whisk and add the flour.

2. 2

   Kneat the dough for 10 minutes until completely smooth.

3. 3

   Add the salt and continue kneating for 2-3 minutes.

4. 4

   Cover the bowl and let the dough rest for 1 hour at room temperature.

5. 5

   Give the dough a small fold and transferring it back to the bowl to rise and rest in the fridge overnight.

6. 6

   Bring out the dough and cut it into 4 equal pieces.

7. 7

   Create 4 balls and cover the dough balls with plastic wrap.

8. 8

   Let the dough proof for an hour.

9. 9

   Form the baguettes by stretching the dough into a cylinder and sealing the seams carefully.

10. 10

    Preheat the oven to 250°C (fan) and bake for 15 minutes.

11. 11

    Open the oven to let steam out and turn down the temperature to 185°C for an additional 10-15 minutes.